So I just bottled my first batch of cider and I was impressed! I fermented 3 gallons of cider with 1lb of honey which yielded a 1055 O.G. I used Cote du Blanc yeast and it finished off at 0.999. I let it ferment for about 6 weeks in the carboy.
It tasted a bit tart but nothing I don't think would mellow out as it ages in the bottles. There was no residual sweetness however...most likely due to the Cote du Blanc yeast. And although I prefer a dry cider, my wife prefers a slightly sweeter cider.
Can anyone reccomend a different yeast that wont eat every last bit of sugar? I'd prefer not to backsweeten the cider...I'm sure a less dry yeast would do the trick. Any suggestions?
Thanks! :rockin:
It tasted a bit tart but nothing I don't think would mellow out as it ages in the bottles. There was no residual sweetness however...most likely due to the Cote du Blanc yeast. And although I prefer a dry cider, my wife prefers a slightly sweeter cider.
Can anyone reccomend a different yeast that wont eat every last bit of sugar? I'd prefer not to backsweeten the cider...I'm sure a less dry yeast would do the trick. Any suggestions?
Thanks! :rockin: